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Introduction:
Carrot cake is a timeless dessert that never fails to impress with its moist texture, warm spices, and rich flavors. Whether you're celebrating a special occasion or simply craving something sweet, this "Best Carrot Cake Ever" recipe is bound to become your go-to. Its perfect balance of sweetness, tenderness, and just the right amount of spice makes it a favorite for cake lovers. With an irresistible cream cheese frosting to top it all off, this carrot cake will quickly become a family favorite. Let’s dive into how to create this baking masterpiece.
Ingredients:
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
4 large eggs, room temperature
1 ½ cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups finely grated carrots (about 4 medium-sized carrots)
½ cup crushed pineapple, drained
1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles for easy removal.
Prepare the Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, sugar, and vegetable oil until well combined. Add the vanilla extract and mix again.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake light and airy.
Add the Carrots and Pineapple: Gently fold in the grated carrots and crushed pineapple. If you're using nuts, fold them in as well for added texture.
Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Prepare the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, and continue mixing until fluffy and smooth. Add vanilla extract and a pinch of salt, mixing well.
Assemble the Cake: Once the cakes are completely cooled, place one layer on a cake stand or serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer of cake on top and frost the entire cake with the remaining frosting. Optionally, decorate with additional chopped nuts or shredded coconut.
Serve and Enjoy: Slice the cake and enjoy a piece of the best carrot cake you’ve ever tasted!
Tips for Serving and Storing:
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